Best White Bean And Vegetable Cassoulet With Millet Crust Recipes

VEGETARIAN CASSOULET RECIPE

Steps:

• Use about 2 tablespoons of the olive oil to coat the bottom of a large (about 3½ quart), heavy-bottomed pot (A Dutch Oven is perfect). Place the pot over medium-high heat and add the onions. Stirring every few minutes or so, cook the onions until they are very tender and are beginning to become brown, about 15 minutes. Add the roasted garlic and stir to blend.
• Add the carrots and cook until they begin to brown, about 5 minutes. Then add the kale and cook until it's completely wilted, about 5 minutes.
• Stir in the artichokes, oregano and thyme, and cook for a couple of minutes, until it's very aromatic.
• Deglaze the pot with the tomatoes, sherry and stock. Use a flat-bottomed wooden spatula to scrape any stuck bits of food from the bottom of the pot, back into the mixture.
• Preheat the oven to 300°F.
• Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Then uncover the pot, turn the heat to medium and cook to reduce the liquid by about half. This should take about 20 minutes.
• Fold in the beans and season generously to taste with salt and pepper. (Here's How to Season to Taste.)
• Pour the mixture into a 9 x 13 x 2½ inch baking dish, or two 9 inch pie dishes.
• Sprinkle the bread crumbs evenly on top and then drizzle with the remaining olive oil.
• Bake uncovered in the preheated 300°F oven for 1½ hours. Then cover loosely with foil, and bake for another 30 minutes. (If the top isn't as golden as you'd like, you can place it under the broiler for about 30 seconds.)
• Let it rest for at least 15 minutes before serving.

WHITE BEAN CASSOULET

Steps:

• Heat the oil in a medium stock pot. Add the vegetables to the oil, stir frequently, and cook until lightly brown around the edges. Add remaining ingredients, except sausage, 1 at a time. Bring to a boil and simmer for 45 minutes to 1 hour. Stir in sausage and allow to cook for 10 more minutes. Place in bowls, spoon 1 tablespoon of pesto and 1/4 to 1/2 cup of sausage into each bowl. Serve with Garlic-Parmesan Crostini.
• Heat the olive oil in a large skillet over high heat. Season the sausage with salt, to taste, and carefully place in a single layer across the skillet. Cook the sausage for 3 to 5 minutes over medium-high heat or until browned. Turn the sausages and repeat on opposite side. Remove from heat and allow to rest for 5 minutes. Slice into 1/4-inch slices.
• Combine all ingredients in a food processor and puree until smooth.
• Preheat the oven to 400 degrees F.
• Heat the oil in a small skillet. Add the garlic and cook for 5 minutes or until garlic begins to brown. Remove from heat. Brush the garlic oil on the top and bottom of each slice of bread. Place the bread in a single layer over a sheet pan. Sprinkle each slice with parmesan. Bake for 10 to 15 minutes on the middle oven rack until bread browns over the top. Serve.

CASSOULET WITH LOTS OF VEGETABLES

Steps:

• Heat the olive oil in a large saucepan over medium-high heat, add the meat, and cook, turning as needed, until the meat is deeply browned on all sides, about 10 minutes. Remove from the pan and drain off all but 2 tablespoons of the fat.
• Turn the heat to medium and add the garlic, leeks or onions, carrots, celery, and zucchini or cabbage; and sprinkle with salt and pepper and cook until softened, about 5 minutes. Add the tomatoes, their liquid, the reserved meat, and the herbs and bring to a boil. Add the beans; bring to a boil again, stirring occasionally, then reduce the heat so the mixture bubbles gently but continuously. Cook for about 20 minutes, adding the liquid when the mixture gets thick and the vegetables are melting away.
• Fish out the meat and remove the bones and skin as needed. Chop into chunks and return to the pot along with the cayenne. Cook another minute or two to warm through, then taste and adjust seasoning if necessary and serve.

CASSOULET WITH LOTS OF VEGETABLES (MARK BITTMAN)

Steps:

• Heat the olive oil in a large saucepan over medium-high heat, add the meat, and cook, turning as needed, until the meat is deeply browned on all sides, about 10 minutes. Remove from the pan and drain off all but 2 tablespoons of the fat.
• Turn the heat to medium and add the garlic, leeks or onions, carrots, celery, and zucchini or cabbage; and sprinkle with salt and pepper and cook until softened, about 5 minutes. Add the tomatoes, their liquid, the reserved meat, and the herbs and bring to a boil. Add the beans; bring to a boil again, stirring occasionally, then reduce the heat so the mixture bubbles gently but continuously. Cook for about 20 minutes, adding the liquid when the mixture gets thick and the vegetables are melting away.
• Fish out the meat and remove the bones and skin as needed. Chop into chunks and return to the pot along with the cayenne. Cook another minute or two to warm through, then taste and adjust seasoning if necessary and serve.
• Slow-Cooked Cassoulet. Start with dried beans. After browning the meat in Step 1, leave it in the pan and add 1/2 pound dry white beans (they'll cook faster if you soak them first) and enough water or stock to just cover. Bring to a boil, then reduce the heat and cook, stirring occasionally, for about an hour. Meanwhile, in a separate pan with another 2 tablespoons of olive oil, cook the vegetables as directed in Step 2. Add them to the pot of beans along with the tomatoes and herbs. Bring to a boil, then reduce the heat to a gentle bubble and cook, stirring occasionally, until the beans are tender, adding more liquid as necessary to keep them moist. This will take anywhere from another 30 to 60 minutes, depending on the age of your dried beans.

VEGETARIAN CASSOULET

Steps:

• Make cassoulet:
• Halve leeks lengthwise and cut crosswise into 1/2-inch pieces, then wash well and pat dry.
• Cook leeks, carrots, celery, and garlic in oil with herb sprigs, bay leaf, cloves, and 1/2 teaspoon each of salt and pepper in a large heavy pot over medium heat, stirring occasionally, until softened and golden, about 15 minutes. Stir in beans, then water, and simmer, partially covered, stirring occasionally, until carrots are tender but not falling apart, about 30 minutes.
• Make garlic crumbs while cassoulet simmers:
• Preheat oven to 350°F with rack in middle.
• Toss bread crumbs with oil, garlic, and 1/4 teaspoon each of salt and pepper in a bowl until well coated. Spread in a baking pan and toast in oven, stirring once halfway through, until crisp and golden, 12 to 15 minutes.
• Cool crumbs in pan, then return to bowl and stir in parsley.
• Finish cassoulet:
• Discard herb sprigs and bay leaf. Mash some of beans in pot with a potato masher or back of a spoon to thicken broth. Season with salt and pepper. Just before serving, sprinkle with garlic crumbs.

WHITE BEAN AND VEGETABLE CASSOULET WITH MILLET CRUST

Steps:

• Heat 1 tablespoon oil in heavy large pot over medium heat. Add bell peppers, onions, carrot and garlic and sauté until tender, about 15 minutes. Add squash, green beans, cumin and harissa paste and stir 1 minute. Add tomatoes with juices and bring to boil. Reduce heat to medium and cook until mixture thickens slightly, stirring occasionally, about 12 minutes. Mix in cannellini and 1/4 cup basil. Transfer mixture to 13x9x2-inch glass baking dish. (Can be made 1 day ahead. Cover and chill.)
• Heat 1 teaspoon oil in medium nonstick skillet over medium heat. Add millet and stir until light golden, about 5 minutes. Add 2 cups water and bring to boil. Reduce heat to medium, cover and cook until millet is tender and liquid is almost absorbed, about 20 minutes. Drain millet. Transfer to bowl and cool. Mix in breadcrumbs and remaining 2 teaspoons oil.
• Preheat oven to 350°F. Sprinkle millet mixture evenly over vegetables in baking dish. Bake until vegetables are heated through and topping begins to crisp, about 35 minutes. Sprinkle remaining 1/4 cup basil around edges and serve.